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Mango milk and preparation method thereof

A technology of mango and milk, which is applied in the field of milk beverage products and its preparation, can solve the problems of easy stratification of milk, short shelf life, pipeline blockage, etc., and achieves suitable for large-scale continuous production, good stability and good flavor Effect

Active Publication Date: 2012-08-15
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the defects that the existing preparation process is easy to cause pipeline blockage in the sterilization stage when preparing milk products containing mango juice, and the milk containing mango juice is prone to stratification, and the shelf life is short. Defects provide a A kind of mango milk and preparation method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] 1. Raw material formula (see Table 1):

[0042] The raw material formula of table 1 embodiment 1

[0043] raw material

technical indicators

Amount added (wt%)

raw milk

F≥3.1%, P≥2.9%, SNF≥8.1

50

Mango Concentrate

40-60° Brix, pH 3.5-4.5

5

White sugar

Gifted class

3

stabilizer

food grade

0.2

mango essence

food grade

0.05

β-carotene

food grade

0.01

water

softened water

41.74

total

100

[0044] Wherein, the formula of stabilizer is as shown in Table 2, wherein the percentage is the mass percentage relative to the total amount of stabilizer.

[0045] The stabilizer formula of table 2 embodiment 1

[0046] raw material

Amount added (wt%)

Glyceryl monostearate

50

Sucrose Fatty Acid Ester

20

carrageenan

6

Modified Soy Lecithin

4

Sodium citrate...

Embodiment 2

[0055] 1. Raw material formula (see Table 3):

[0056] The raw material formula of table 3 embodiment 2

[0057] raw material

technical indicators

Amount added (wt%)

raw milk

F≥3.1%, P≥2.9%, SNF≥8.1

40

Mango Concentrate

40-60° Brix, pH 3.5-4.5

10

White sugar

Gifted class

4

stabilizer

food grade

0.25

mango essence

food grade

0.07

β-carotene

food grade

0.015

water

softened water

45.665

total

100

[0058] Wherein, the formula of stabilizer is as shown in Table 4, wherein the percentage is the mass percentage relative to the total amount of stabilizer.

[0059] The stabilizer formula of table 4 embodiment 2

[0060] raw material

Amount added (wt%)

Glyceryl monostearate

45

Sucrose Fatty Acid Ester

25

carrageenan

5

Modified Soy Lecithin

5

Sodium cit...

Embodiment 3

[0069] 1. Raw material formula (see Table 5):

[0070] The raw material formula of table 5 embodiment 3

[0071] raw material

technical indicators

Amount added (wt%)

raw milk

F≥3.1%, P≥2.9%, SNF≥8.1

30

Mango Concentrate

40-60° Brix, pH 3.5-4.5

15

White sugar

Gifted class

5

stabilizer

food grade

0.3

[0072] mango essence

food grade

0.09

β-carotene

food grade

0.02

water

softened water

49.59

total

100

[0073] Wherein, the formula of stabilizer is as shown in Table 6, wherein the percentage is the mass percentage relative to the total amount of stabilizer.

[0074] The stabilizer formula of table 6 embodiment 3

[0075] raw material

Amount added (wt%)

Glyceryl monostearate

40

Sucrose Fatty Acid Ester

30

carrageenan

4

Modified Soy Lecithin

4 ...

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PUM

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Abstract

The invention discloses mango milk and a preparation method thereof. The mango milk comprises the following raw materials of: 5 to 50 percent of raw milk, 5 to 30 percent of mango concentrated juice, 3 to 7 percent of sweetening agent, 0.2 to 0.5 percent of stabilizer and water to supplement 100 percent. The stabilizer comprises glyceryl monostearate, sucrose fatty acid ester, carrageenan, modified soybean phospholipids and sodium citrate; and the preparation method comprises the following steps of: (1) mixing the sweetening agent, the stabilizer and the water to obtain liquid A; (2) mixing the liquid A with raw milk to obtain liquid B; (3) mixing mango concentrate juice with the liquid B to obtain mixed liquid; (4) grinding the mixed liquid and implementing the first-grade or the second-grade homogenization; and (5) implementing immersion-type ultrahigh temperature instantaneous sterilization. The mango milk has good flavor, color and taste and excellent stability, and the shelf lifeof the mango milk can reach up to six months. The preparation method is simple and feasible and is suitable for large-scale continuous production.

Description

technical field [0001] The invention relates to a milk beverage product and a preparation method thereof, in particular to mango milk containing mango juice and a preparation method thereof. Background technique [0002] Mango is one of the famous tropical fruits. It has delicate flesh and unique flavor. It is deeply loved by people and is known as the "King of Tropical Fruits". Its fruit is rich in sugar, protein, crude fiber, and vitamins, among which carotene and vitamin C are high in content, and carotene is the precursor of vitamin A. Every 100 grams of mango pulp contains 56.4-137.5 mg of vitamin C, and some can be as high as 189 mg; the sugar content is 14-16%; the seeds contain 5.6% protein; 16.1% fat; and 69.3% carbohydrates. Eating mango has the functions of benefiting the stomach, quenching thirst, and diuresis. Ripe mangoes can be used as anti-fouling agents and diuretics in medicine, and the seeds can be used as insecticides and astringents. Mangoes are grown ...

Claims

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Application Information

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IPC IPC(8): A23C9/156
Inventor 孟令洁龚广予张锋华苗君莅任璐蔡涛王辉
Owner BRIGHT DAIRY & FOOD
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